Description
These Biscoff Oatmeal Cookies capture the unique caramelized spice flavor of Lotus Biscoff cookies in a chewy, soft oatmeal cookie form. Made with a blend of oats, warm cinnamon, and the creamy Biscoff spread, these cookies perfectly balance sweetness and spice. They’re simple to prepare and bake in under 30 minutes, delivering 25 delicious cookies that taste just like the iconic Lotus treat.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups old fashioned oats
- 1/2 cup all-purpose flour (plus 2 tablespoons additional flour)
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/8 tsp salt
Wet Ingredients
- 1/2 cup butter (at room temperature)
- 1/2 cup Biscoff Spread or Cookie Butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1/2 tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the old fashioned oats, all-purpose flour, baking soda, ground cinnamon, and salt until well combined. Set this mixture aside.
- Cream Butter and Sugars: Using a stand mixer, beat the softened butter, Biscoff spread, granulated sugar, and light brown sugar on medium speed until the mixture becomes smooth and creamy, which should take about 2-3 minutes.
- Add Egg and Vanilla: Add the large egg and vanilla extract to the mixer bowl, then continue beating until the mixture is smooth and incorporated fully.
- Combine Wet and Dry Ingredients: Reduce the mixer speed to low and gradually add the dry ingredients to the wet mixture. Beat only until just combined to avoid overmixing.
- Chill the Dough: Cover the dough and refrigerate for 30 minutes to firm up, which helps the cookies hold their shape during baking.
- Shape Cookies: Using a tablespoon or cookie scoop, form dough into rounded tablespoons and place them 2 inches apart on the prepared baking sheet to allow for spreading.
- Bake: Bake in the preheated oven for 8 to 10 minutes, or until the cookies are golden and just firm around the edges while still soft in the center.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them with a spatula to a wire cooling rack to cool completely.
Notes
- For slightly crispier cookies, bake for the full 10 minutes.
- Ensure butter and Biscoff spread are at room temperature for easier mixing.
- Chilling the dough is important to prevent cookies from spreading too much.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can add 1/2 cup of chopped nuts or chocolate chips for extra texture if desired.
